Cold Sesame Noodles

Ingredients

• 3/4 cup to 1 lb of spaghetti noodles or angel hair noodles
• 2/3 cup of water
• 1/3 cup of smooth peanut butter
• 1/4 cup of soy sauce
• 2 tablespoons of brown sugar
• 2 tablespoons of red wine vinegar
• 3 tablespoons of sesame seed oil
• 1/4 teaspoon of black pepper
• 1/4 teaspoon of ground ginger
• 1/4 teaspoon of sesame seeds (optional)

Directions

1. In a large pot, boil water then place noodles in the pot.
2. Cook noodles according to box and drain noodles when done.
3. In a large bowl, mix peanut butter, soy sauce, vinegar, brown sugar, black pepper, sesame seed oil, ground ginger, and sesame seeds together.
4. Pour sauce over noodles and let chill in the refrigerator for at least an hour.
5. Serve cold.

Source — My Recipe
Prepared by Cha'Qalyn Brown
Louisiana Anthology
June 10, 2020

Cold Sesame Noodles

Ingredients

• 3/4 cup to 1 lb of spaghetti noodles or angel hair noodles
• 2/3 cup of water
• 1/3 cup of smooth peanut butter
• 1/4 cup of soy sauce
• 2 tablespoons of brown sugar
• 2 tablespoons of red wine vinegar
• 3 tablespoons of sesame seed oil
• 1/4 teaspoon of black pepper
• 1/4 teaspoon of ground ginger
• 1/4 teaspoon of sesame seeds (optional)

Directions

1. In a large pot, boil water then place noodles in the pot.
2. Cook noodles according to box and drain noodles when done.
3. In a large bowl, mix peanut butter, soy sauce, vinegar, brown sugar, black pepper, sesame seed oil, ground ginger, and sesame seeds together.
4. Pour sauce over noodles and let chill in the refrigerator for at least an hour.
5. Serve cold.

Source — My Recipe
Prepared by Cha'Qalyn Brown
Louisiana Anthology
June 10, 2020

Codfish Cakes

Ingredients

• Codfish
• Potatoes
• Eggs
• Butter
• Pepper
• Flour
• Lard

Directions

1. Soak the codfish all night, then scald for 10 minutes.
2. Put to codfish equal quantity of potatoes boiled and mashed.
3. Moisten it with beaten eggs, a bit of butter, and a little pepper.
4. Form mixture into round cakes, about 1/2 and inch thick, and roll each of them in flour.
5. Bring lard to a boil. 
6. Fry in hot lard until they are a delicate brown (the cakes must be fried gently).

Source — La Cuisine Creole
Prepared by Cha'Qalyn Brown
Louisiana Anthology
June 10, 2020

Codfish Cakes

Ingredients

• Codfish
• Potatoes
• Eggs
• Butter
• Pepper
• Flour
• Lard

Directions

1. Soak the codfish all night, then scald for 10 minutes.
2. Put to codfish equal quantity of potatoes boiled and mashed.
3. Moisten it with beaten eggs, a bit of butter, and a little pepper.
4. Form mixture into round cakes, about 1/2 and inch thick, and roll each of them in flour.
5. Bring lard to a boil. 
6. Fry in hot lard until they are a delicate brown (the cakes must be fried gently).

Source — La Cuisine Creole
Prepared by Cha'Qalyn Brown
Louisiana Anthology
June 10, 2020

Curry of Cold Roast Fowl

Ingredients

• Fowl
• 2 large onions
• 2 apples
• 2 tomatoes
• 2 oz. of butter
• 1 dessert spoonful (1 tablespoon) of curry powder or paste
• 1/2 pt. of gravy or soup-stock
• 1 spoonful of lemon juice

Directions

1. Fry the fowl and the onions in butter to a light brown color.
2. Stew the apples or fry them also.
3. Put all onions, apples, gravy, and fowl with the tomatoes and lemon juice into a stewing pan and let it stew for 30 minutes.
4. If curry paste is used instead of curry powder, no lemon juice is required.
5. Then serve with boiled rice.

Source — La Cuisine Creole
Prepared by Cha'Qalyn Brown
Louisiana Anthology
June 10, 2020

Curry of Cold Roast Fowl

Ingredients

• Fowl
• 2 large onions
• 2 apples
• 2 tomatoes
• 2 oz. of butter
• 1 dessert spoonful (1 tablespoon) of curry powder or paste
• 1/2 pt. of gravy or soup-stock
• 1 spoonful of lemon juice

Directions

1. Fry the fowl and the onions in butter to a light brown color.
2. Stew the apples or fry them also.
3. Put all onions, apples, gravy, and fowl with the tomatoes and lemon juice into a stewing pan and let it stew for 30 minutes.
4. If curry paste is used instead of curry powder, no lemon juice is required.
5. Then serve with boiled rice.

Source — La Cuisine Creole
Prepared by Cha'Qalyn Brown
Louisiana Anthology
June 10, 2020

Gombo of Okra or Filee

Ingredients

• 2 lbs of chicken or meat
• 1 qt of sliced okra or a coffee-cupful of filee
• White rice
• Optional
• Oyster
• Crab
• Shrimp
• Green corn
• Tomatoes
• 1/2 lb of ham (or bacon)

Directions

1. Cut up and season the chicken, meat, or other material to make the soup (2 pounds of meat or chicken, bones and all, with 1/2 a pound of ham or less of breakfast-bacon will flavor a gallon of soup)
2. Fry the meat or chicken top a light brown in a pot
3. Add boiling water in proportion to your meat and let simmer for at least two hours
4. Take the large bones from the pot and add one quart of okra or a preparation of dried and pounded sassafras leaves called filee
5. Never drain gombo
6. If desired, add oysters, crabs, shrimp, green corn, tomatoes, etc.
7. Boil rice and serve with gombo

• This recipe will serve 6 people

Source — La Cuisine Creole
Prepared by Cha'Qalyn Brown
Louisiana Anthology
June 10, 2020